Muffuletta Sandwich. Recipe by: "My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.".
Rach layers a garlic bread-seasoned chicken paillard with the Italian flavors of a muffaletta sammie—minus the carbs. Place giardiniera, olives and 2 roasted red peppers in food processor and pulse into coarse relish or olive salad. Add ¼ cup EVOO (and 2 tablespoons of the vinegar brine if you'd like a saucy olive salad versus a relish).
We like to quarter our muffulettas and eat them for lunch (ok, anytime is good too). If you want, you can toast the whole muffuletta, prior to cutting, in your oven for a few minutes to give the bread a little crunch and melt the cheese.
Spread olive mixture onto the chicken paillards. Ruffle the sliced deli meats on top of the chicken, then shingle on cheese and broil to brown and bubble. Top chicken muffaletta-style with shredded gem Romaine, remaining sliced roasted red pepper and sliced red cherry peppers.